Mary Berry Chiffon Cake Recipe

Mary Berry’s Chiffon Cake Recipe is a crowd-pleaser because of its soft texture, fragile crumb, and lovely airiness and sweetness. Quickly and easily make this sweety using only a few commonplace ingredients.

Try More Mary Berry Recipes:

• Mary Berry Strawberry Shortcake Recipe
• Mary Berry Cinder Toffee Recipe
• Mary Berry Blondies Recipe

💗 Why You’ll Love This Mary Berry Chiffon Cake Recipe:

• Mary Berry’s Chiffon Cake is incredibly light and airy, making it a delightful treat.
• It offers a subtle vanilla flavor that can be personalized with your favorite toppings.
• The recipe uses common ingredients, so you won’t need to search for special items.
• Mary Berry’s tips ensure your success, including preventing the cake from sinking.
• The cake is presented beautifully and is perfect for various occasions.

❓ What Is Mary Berry Chiffon Cake Recipe?

Mary Berry’s Chiffon Cake recipe combines cake flour, sugar, egg yolks, water, oil, and vanilla with whipped egg whites and cream of tartar. The batter is baked in an ungreased tube pan, creating a light and airy cake with a delicate vanilla flavor.

🥚 Mary Berry Chiffon Cake Ingredients

• 1¾ cups cake flour (210g)
• 1¼ cups granulated sugar (250g)
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 7 large egg yolks at room temperature
• ¾ cup cold water 180mL
• ½ cup vegetable oil (120mL)
• 2 teaspoons vanilla extract
• 7 large egg whites at room temperature
• ½ teaspoon cream of tartar

👩‍🍳 How To Make Mary Berry Chiffon Cake

1. Put the oven rack in the bottom position and turn the oven temperature up to 325 degrees F.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a medium bowl, beat the egg yolks, water, oil, and vanilla for 30 seconds, or until pale and frothy. Whisk the egg yolk mixture into the flour mixture.
4. Whip the egg whites and cream of tartar together for about 6 minutes on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment, until stiff peaks form.
5. Combine just one-fourth of the egg whites with the dry ingredients by folding them in. Add the remaining egg whites and gently combine.
6. Put the batter in a tube pan that’s 10 inches long and not oiled. Lightly poke holes in the batter with a butter knife to get rid of any trapped air.
7. Put the pan on the bottom rack and bake for 1 hour, or until a wooden pick inserted in the middle comes out clean.
8. (Poke the take with your finger, and it should spring back.) Turn the pan upside down onto a cooling rack right away to prevent the cake from sinking.
9. After the cake has cooled, you can carefully remove it from the pan by running a knife around the outside of it.
10. Put the cake on a cake plate and sprinkle it with sugar or pour honey over it if you like.

Recipe Tips

• Avoid dense cakes by always sifting dry ingredients. When dry ingredients are sifted, air is introduced and lumps are eliminated.
• Flour should be measured on a scale for accuracy. Those without a scale should first whisk their flour, then scoop it into measuring cups, and lastly use a knife to smooth the tops. When measuring flour, this is the most accurate approach to avoid spillage and ensure accurate results.
• Don’t overmix the mixture or you’ll end up with a dense, difficult cake since the gluten will have been overdeveloped.
• Separating eggs is facilitated by refrigeration. When egg whites are closer to room temperature, they whip up more easily. If you have the luxury of time, you should separate them beforehand.
• Use whipped cream and fresh fruit as a garnish instead of powdered sugar.
• The egg whites should be folded in with a cutting motion rather than a stirring action. As a result, the egg whites will retain their volume.
• Be sure there is no moisture or liquid in the mixer before whipping the egg whites, or you risk them not whipping into stiff peaks.

🍨 What Goes Well With Mary Berry Chiffon Cake?

You can’t go wrong with Chiffon Cake with Pineapple Curd, no-churn chocolate ice cream, mixed berry compote, grilled peach halves, dulce de leche, espresso buttercream, salted caramel nut brittle, or bananas foster.

🎚 How To Store Leftover Mary Berry Chiffon Cake?

• At Room Temperature: You can keep leftover chiffon cake at room temperature for 1 to 2 days, as long as it’s in a resealable plastic bag.
• In The Fridge: Leftover chiffon cake can be kept fresh in the fridge for up to a week when refrigerated properly in a tightly sealed container.
• In The Freezer: Leftover chiffon cake can be frozen for up to 3 months if wrapped in foil and placed in a freezer bag. Should be thawed in the fridge or at room temperature before being served.

 🥵 How To Reheat Mary Berry Chiffon Cake? 

• Oven: Turn the oven temperature up to 350 degrees Fahrenheit then transfer the chiffon cake to a baking dish and heat for 10 to 15 minutes, or until warmed.
• Microwave: Prepare a microwave-safe plate then set a chiffon cake slice on it and heat in 15-30 second bursts at medium to low power.

FAQs

Try More Mary Berry Recipes

• Mary Berry Apple Strudel
• Mary Berry Guinness Cake
• Mary Berry Pineapple Upside Down Cake

Mary Berry Chiffon Cake Nutrition Facts

Amount Per Serving

• Calories 313
• Total Fat 11.68g
• Saturated Fat 1.998g
• Cholesterol 69mg
• Sodium 304mg
• Potassium 74mg
• Total Carbohydrate 48.78g
• Dietary Fiber 0.4g
• Sugars 35.24g
• Protein 4.1g

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

1. Mary Makes it Easy Cookbook
2. Mary Berry’s Baking Bible
3. Baking with Mary Berry
4. Mary Berry’s Simple Comforts (recommended)
5. Mary Berry Quick Cooking